Saccharification

Saccharification is a term in biochemistry for denoting any chemical change wherein a monosaccharide molecule remains intact after becoming unbound from another saccharide. For example, when a carbohydrate is broken into its component sugar molecules by hydrolysis.
Enzymes such as amylases and glycoside hydrolase are able to perform exact saccharification through enzymatic hydrolysis.
Through thermolysis, saccharification can also occur as a transient result, among many other possible effects, during caramelization.